Recipe(tried): A Refreshing Seafood Salad for Lunch

These days we are looking for refreshing dishes to complement our repertoire of LUNCH ideas. Here is a recipe that can easily stand as a light Entree in a refreshing Lunch or even dinner. Buen Provecho!

MARINATED SHELLFISH
(SALPICON DE MARISCOS)
Serves 6 as a tapa or 3 as a salad
This mix of shellfish is famous in all Spanish-speaking countries. I had given several recipes of the Salpic n according to PR style. Here is the recipe according to Spanish standards.

2 frozen lobster tails
1 lb. Medium large shrimps in their shells
1/2 lbs. Bay scallops
10 tbsp. extra virgin excellent quality olive oil
3 tbsp. sherry wine vinegar
1 tbsp. cocktail small capers, drained
3 scallions, finely chopped
1 garlic clove, minced (I suggest two)
1 ripe tomato chopped
1/2 green bell pepper, chopped finely
1 tbsp. Minced fresh parsley
Salt and ground pepper to taste

Boil water in high heat. Add the lobster and cook until red and not extremely cooked (not dry). Remove lobster to platter and cool. Add the shrimps and scallops to remaining water. Cook 1 minute or until done. Remove also to plate and cool. Shell the lobsters and shrimp and cut lobsters into chunks. In a large bowl, whisk together the oil and vinegar. Stir in the remaining ingredients and mix gently with the shellfish. Cover and refrigerate overnight.